Filling

Garnish, if desired

Powdered sugar

Fresh raspberries

Steps

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1

Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom and 1 inch up side of pan. Bake 10 minutes or until set. Place on cooling rack; cool completely.

2

In another medium bowl, beat cream cheese, 2/3 cup granulated sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in flour. Beat in eggs, one at a time, just until blended. Beat in chocolate. Pour over crust.

3

Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

4

Just before serving, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Sprinkle with powdered sugar; garnish with raspberries. Cover and refrigerate any remaining cheesecake.

Expert Tips

Use full-fat cream cheese for the best flavor and texture. Reduced-fat varieties will result in a softer, more watery cheesecake.